Haloumi Asparagus Strawberry Salad
Servings: 4
This delicious Haloumi Asparagus Strawberry Salad is sure to impress - such a cracking combination of flavours.
Ingredients
- 120 g baby spinach -washed
- ¼ bunch/s fresh basil leaves -washed and picked off the stems
- 10-15 snow peas -trimmed
- 1 bunch/s asparagus -halved
- 1 punnet strawberries -hulled and sliced
- 180 g haloumi -sliced thinly
Dressing
- 1 lemon/s -zest and 1 tbsp juice
- 1 tbsp aged balsamic vinegar
- 60 ml lemon-infused olive oil (¼ cup) can sub regular extra virgin olive oil
- Sea salt and freshly ground black pepper -to taste
Instructions
- In a frypan or a griddle, cook your asparagus over a low heat in a little olive oil. Once just cooked (take care not to overcook), set aside to cool.
- Now cook your haloumi on both sides until golden and crisp.
- On a large serving plate or platter arrange your baby spinach, strawberries, snow peas and asparagus and top with the grilled haloumi.
- To make the dressing, simply combine all ingredients together in jar or jug and shake/mix well.
- Dress just prior to serving.